Craftside

Recipe for a Brat Burger from the cookbook Wicked Good Burgers

Today's Tasty Friday recipe is for a Brat Burger from the book Wicked Good Burgers:
Fearless Recipes and Uncompromising Techniques for the Ultimate Patty. This recipe sounds positively delicious. After all, it includes ground veal, ground pork and Hefeweizen beer!

Brat Burger
Excerpted from Wicked Good Burgers  

 

12 ounces (340 g) ground veal

12 ounces (340 g) ground pork

1 teaspoon (2.2 g) freshly ground nutmeg

11⁄2 teaspoons (3 g) fresh cracked white pepper, plus more to taste

11⁄2 teaspoons (2.7 g) ginger powder

1 tablespoon (15 ml) hefeweizen beer (drink the rest)

1 tablespoon (14 g) butter, softened

2 teaspoons (10 g) kosher salt, plus more to taste

Vegetable oil, for cooking

4 mindy’s pretzel Buns

mindy’s pepper Jack Cheese Sauce 

 

When Mindy Segal, one of our favorite pastry chefs, a James Beard Award winner, and owner of Hot Chocolate Restaurant and Dessert Bar in Chicago, offered us her bun and sauce recipes, we couldn’t say no. They are just too good. After several discussions about the best type of burger to serve with them, basically, it came down to, “What goes best with pretzels and cheese?” Chris came up with the idea of a Brat Burger. It was such a natural that we couldn’t believe we ever had to think about it. We heart you, Mindy. Thanks.

 

In a large bowl, combine the veal, pork, nutmeg, 11⁄2 teaspoons (3 g) white pepper, ginger powder, beer, butter, and 2 teaspoons (10 g) salt.

 

Divide the mixture into four 6-ounce (170 g) portions and shape into burgers according to the technique in chapter 1 (page 17). Refrigerate, covered, while you prepare the skillet. Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

 

Brush oil onto the skillet and remove the burgers from the refrigerator. Season the burgers with salt and white pepper and sear them for 2 minutes. Flip the burgers and cook for another 2 minutes. Transfer to a plate and let rest, tented, for 5 minutes. While the burgers are resting, heat the cheese sauce.

 

To serve: Place the burgers on the bottoms of the buns and spoon the cheese on top. Place the tops of the buns over the cheese.

 

Yield: 4 burgers

 

More about the Fair Winds cookbook:

 

Wicked Good Burgers:
Fearless Recipes and Uncompromising Techniques for the Ultimate Patty

by

Andy Husbands

Chris Hart

Andrea Pyenson

Wicked Good Burgers ain’t your daddy’s patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel’s World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level—whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce. You’ll learn the art and science of freshly grinding meats—from beef to lamb to goat—for the ultimate juicy burger as well as cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor.

Andy Husbands, the award-winning chef/owner of Tremont 647 in Boston, MA (http://www.tremont647.com), has been enticing patrons with his adventurous American cuisine at the South End neighborhood restaurant and bar for well over a decade. A James Beard “Best Chef” semi-finalist, Andy competed in the sixth season of Fox Television Network’s “Hells Kitchen” with Gordon Ramsay. When he’s not in the kitchen or working with his favorite charities, Andy is on the BBQ trail with his award-winning team, iQUE (http://www.iquebarbecue.com). His first book, Wicked Good Barbecue, came out in in March 2012.

Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, iQUE. The team was the first group of northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. In 2010, Chris cooked an elaborate barbecue tasting menu at the James Beard House in NYC. In 2011 he competed in Food Network’s inaugural season of “Best in Smoke.” His first book, Wicked Good Barbecue, came out in in March 2012.

Andrea Pyenson has been writing about food for more than a decade and enjoying it for a lot longer than that. Her writing about food and travel has appeared in various publications, including The Boston Globe, edible Boston, edible Cape Cod, msn.com, oneforthetable.com, The Washington Post, and Fine Cooking.
Her first book, Wicked Good Barbecue, came out in in March 2012.

    

Recipe for peanut and banana whole wheat muffins from the book Whole Grain Vegan Baking

Today's Tasty Friday recipe for peanut and banana whole wheat muffins comes to you from the book Whole Grain Vegan Baking:
More than 100 Tasty Recipes for Plant-Based Treats Made Even Healthier-From Wholesome Cookies and Cupcakes to Breads, Biscuits, and More.

All I can say is yummmmmm! And best yet, I almost always have a stash of frozen banana slices in my freezer. I pop them in my oatmeal all the time.

Click on this page from Whole Grain Vegan Baking to enlarge and read the full recipe for peanut and banana whole wheat muffins.

More about the Fair Winds Press cook book:

Whole Grain Vegan Baking:
More than 100 Tasty Recipes for Plant-Based Treats Made Even Healthier-From Wholesome Cookies and Cupcakes to Breads, Biscuits, and More

by

Celine Steen

and

Tamasin Noyes

Have Your Cake and Feel Good About It Too!

Do whole grain flours intimidate you? Does amaranth flour sound fascinating but perhaps a little too froufrou? Do you love the chocolate cherry scones at your local coffee shop, but feel way too scared to attempt them on your own?

 

Fears begone! You are now in the safe (albeit floury) hands of Celine Steen and Tamasin Noyes, two vegan ladies who know their way around the oven—and barley and buckwheat flour too. Expect to see not an ounce of white flour, refined white sugar, or powdered egg replacer in this book. Instead, indulge in wholesome breads, muffins, pies, pancakes, and other treats that draw on the nutty depth of flavor and enhanced taste of ingredients like whole grain flours and natural sweeteners.

 

All you need is a bowl, a spoon, and a little “can-do!” attitude to whip up treats like Caramel Nut Barley Squares, Potato and Walnut Wheat Bread, and Chocolate Raspberry Tart. With more than 100 recipes to choose from, the hardest thing you’ll have to do is pick out what to bake first!

 

Your taste buds will love you, your friends will adore you, your waist will thank you, and the planet will be singing your praises with Whole Grain Vegan Baking. You’re just a whisk away!

Celine Steen is the co-author of Vegan Sandwiches Save the Day!, 500 Vegan Recipes, The Complete Guide to Vegan Food Substitutions, and Hearty Vegan Meals. She is the founder of the award-winning blog Have Cake, Will Travel (http://www.havecakewilltravel.com). She lives in Bakersfield, CA.

Tamasin Noyes is the co-author of Vegan Sandwiches Save the Day! and author of American Vegan Kitchen and Grills Gone Vegan. She is the founder of the blog Vegan Appetite (http://www.veganappetite.com). She lives in Ashtabula, OH.

    

Turn a baked potato from a fast carb into a slow carb tip from the book Beat Overeating Now!

If you like simple tips that can help you control your weight, you will love Beat Overeating Now!
Take Control of Your Hunger Hormones to Lose Weight Fast. This tip about cooking, chilling and reheating a baked potato turns it from a fast carb into a healthier slow carbohydrate. It's so simple and time saving!

Click on this page from Beat Overeating Now! Take Control of Your Hunger Hormones to Lose Weight Fast to enlarge and read more about healthier comfort foods and stir-fry fundamentals.

More about the Fair Winds Press book:

Beat Overeating Now!
Take Control of Your Hunger Hormones to Lose Weight Fast

by

Scott Isaacs

Beat Overeating Now! provides a step-by-step plan for fixing appetite controls while working with your body's natural hunger and weight loss hormones to beat overeating easily and permanently. Written by Dr. Scott Isaacs, one of the leading weight loss experts in the country, Beat Overeating Now! will help you take control of your appetite, your weight, and your life. His work is supported by the latest research on what really controls our appetites—a network of various hormones and chemical messengers that control hunger, satiety, metabolism, and weight gain.

Dr. Scott Isaacs is on the faculty of Emory University School of Medicine and is considered one of the leading weight loss experts in the country. He was referenced several times in Jillian Michael's NYT bestselling book Master Your Metabolism. He has been profiled on CNNHealth.com and WebMD.com, and has been featured in countless national publications including Ladies Home Journal, Better Homes and Gardens, Fitness, Shape, Men's Health, Good Housekeeping, Glamour, Prevention, Women's World, and First. He has provided expert commentary on CNN Health and National Public Radio. He has received a research grant from the National Institutes of Health for his work on endocrinology and metabolism and won an award from the American College of Physicians for his research on diabetes and obesity. He is the author of The Leptin Boost Diet and Hormonal Balance: Understanding Hormones, Weight, and Your Metabolism. He lives in Atlanta, GA. http://www.intelligenthealthcenter.com

    

Recipe for bacon-wrapped dates with lemon aioli from the book The Complete Guide to Naturally Gluten-Free Foods

I don't know about you, but I don't think you can ever have too much bacon. Especially if it comes from a book with something healthy in the title like The Complete Guide to Naturally Gluten-Free Foods:
Your Starter Manual to Going G-Free the Easy, No-Fuss Way-Includes 100 Simply Delicious Recipes!.

Click on this page from The Complete Guide to Naturally Gluten-Free Foods: Your Starter Manual to Going G-Free the Easy, No-Fuss Way-Includes 100 Simply Delicious Recipes! to enlarge and read the full recipe for bacon-wrapped dates with lemon aioli.

More about the Fair Winds Press recipe book:

The Complete Guide to Naturally Gluten-Free Foods:
Your Starter Manual to Going G-Free the Easy, No-Fuss Way-Includes 100 Simply Delicious Recipes!

by

 Olivia Dupin

Whether you live gluten-free due to a wheat intolerance or digestive disorder, or because you’re simply looking to eat healthier and lose weight, The Complete Guide to Naturally Gluten-Free Foods is your one-stop reference to going g-free naturally and effectively.

Part 1 shows you how to begin a gluten-free diet with ease, with information on everything from how to shop for naturally gluten-free ingredients—many of which you’re probably already familiar—to what to look out for at restaurants and in packaged foods, to how to stock your pantry with the best and healthiest staples. You’ll also learn the keys to following a balanced gluten-free diet, so that you can be sure you’re getting all the fiber and nutrients you need to be your healthiest.

Part 2 includes 100 delicious recipes you can make with ingredients you’d find in any supermarket—no scary, foreign-sounding fillers or other products included. From classic home-style dishes like BBQ Pulled Pork and Soft Tacos, to new favorites like Quinoa Pilaf with Roasted Root Vegetables and Chocolate Chip Meringue Cookies, you’ll find countless meals to fit your time, budget, and tastes.

With The Complete Guide to Naturally Gluten-Free Foods, going g-free has never been easier—or more delicious!

Olivia Dupin is a private chef, recipe developer, and consultant and is a graduate of the Culinary Institute of America. Since being diagnosed with Celiac Disease (gluten intolerance) in 2009, she has been committed to creating simple, delicious gluten-free recipes so that those with restrictions can still enjoy the foods they love.

Olivia has worked as a private chef to clients such as professional baseball player Mark Teixeira of the New York Yankees and comedian and television star Jerry Seinfeld. She is also a consultant, recipe developer, and food stylist for Energy Kitchen Restaurants, a healthy restaurant franchise.

Olivia maintains a recipe blog for Energy Kitchens (http://www.energykitchen.com/live-healthy), which features healthy recipes under 500 calories, as well as her own blog dedicated to simple, home-style, gluten-free recipes at http://www.livglutenfree.com. She resides in Jersey City, NJ.

 

From Russia with Love recipe from the book Vegan Sandwiches Save the Day!

Today's tasty Friday was picked to share with you simply based on the name "From Russia With Love". This sandwich recipe is from the new book Vegan Sandwiches Save the Day! Revolutionary New Takes on Everyone's Favorite Anytime Meal. It features tempeh, a yummy spread, sauerkraut and pumpernickel or rye bread.

Click on this page from Vegan Sandwiches Save the Day! Revolutionary New Takes on Everyone's Favorite Anytime Meal to enlarge and read the full recipe for this yummy vegan sandwich.

More about the Fair Winds Press cook book:

Vegan Sandwiches Save the Day!
Revolutionary New Takes on Everyone's Favorite Anytime Meal

by

Tamasin Noyes

and

Celine Steen

101 Colorful Sandwiches Your Brown Bag Never Saw Coming

What’s the best thing since sliced bread? The sandwich of course! Layered with flavor, simple and portable, and full of endless variety, sandwiches have been stealing the show for as long as they’ve existed.

But it’s time for the traditional, calorie-laden, meat-centric sandwich to move over, because there’s a new sheriff in town—the vegan sandwich! Filled with healthy, natural, plant-based ingredients, vegan sandwiches are your one-stop shop to total breakfast, lunch, or dinner satisfaction.

Inside Vegan Sandwiches Save the Day!, you’ll find 101 amazing combinations to suit any time, any craving, and any occasion, including:

—Berry-Stuffed French Toast Pockets

—Apricot Breakfast Panini

—Puff Pastry Pot Pie Sandwiches

—Mango Basil Wraps

—Portobello Po' Boys

—Mediterranean Tempeh Sandwiches

—Mango Butter and Ginger Whoopie Pies

Whether you're vegan or just looking to incorporate more meatless meals into your diet without spending hours in the kitchen, you'll find the tasty solution you're looking for—no fork required!

Tamasin Noyes is the author of American Vegan Kitchen and Grills Gone Vegan. She is the founder of http://www.veganappetite.com and has worked as a committed cookbook tester for many well-known vegan cookbook authors including Isa Chandra Moskowitz, Terry Hope Romero, and Robin Robertson. She resides in Ashtabula, OH.

Celine Steen is the author of several books and the founder of the award-winning blog Have Cake, Will Travel (http://www.havecakewilltravel.com). After over a decade of vegetarian eating, she decided to switch to a vegan lifestyle. Fearing it might mean the end of all good desserts, she decided to start making her own, for lack of ready-made and affordable options offered in her hometown. She lives in Bakersfield, CA.